New recipes for ‘just picked’ summer corn

Published: Tuesday, August 12, 2014 at 02:22 PM.

For some reason, I really enjoy shucking corn as soon as I get it home. Maybe it’s because I was taught to cook it as soon as possible so the sugars in the corn turn to starch.

I find great comfort preparing fresh vegetables – preparing the corn, shelling beans or peeling tomatoes. I guess it reminds me of my early childhood days on my grandfather’s farm and a much simpler time.

For this batch, I had Ellis, my husband, grill all five ears. After cutting the corn off the cob, I had enough grilled corn to use in two different dishes.

The first recipe I came up with was Chipotle Shrimp Tacos with Grilled Corn Salsa.

Being a Mexican food lover, Ellis also grilled a couple of fresh large banana peppers, jalapenos and one small red bell pepper. The grilled peppers gave the perfect hint of heat along with the corn for sweetness in the salsa. And to make the recipe a little bit easier than having to skewer the shrimp for the grill, I tossed the shrimp in ground chipotle Chile pepper seasoning and sautéed them in a skillet stove-top with olive oil. The dish came together rather quickly once the prep work was done. Ellis was a happy man and gave the tacos a high “thumbs-up.”

The next day, I used the remaining grilled corn in a corn casserole. Reworking an old keeper recipe, the addition of the grilled corn and Swiss cheese really made the new recipe pop.

For some reason, I really enjoy shucking corn as soon as I get it home. Maybe it’s because I was taught to cook it as soon as possible so the sugars in the corn turn to starch.

I find great comfort preparing fresh vegetables – preparing the corn, shelling beans or peeling tomatoes. I guess it reminds me of my early childhood days on my grandfather’s farm and a much simpler time.

For this batch, I had Ellis, my husband, grill all five ears. After cutting the corn off the cob, I had enough grilled corn to use in two different dishes.

The first recipe I came up with was Chipotle Shrimp Tacos with Grilled Corn Salsa.

Being a Mexican food lover, Ellis also grilled a couple of fresh large banana peppers, jalapenos and one small red bell pepper. The grilled peppers gave the perfect hint of heat along with the corn for sweetness in the salsa. And to make the recipe a little bit easier than having to skewer the shrimp for the grill, I tossed the shrimp in ground chipotle Chile pepper seasoning and sautéed them in a skillet stove-top with olive oil. The dish came together rather quickly once the prep work was done. Ellis was a happy man and gave the tacos a high “thumbs-up.”

The next day, I used the remaining grilled corn in a corn casserole. Reworking an old keeper recipe, the addition of the grilled corn and Swiss cheese really made the new recipe pop.

Remove husks and silks from corn. Heat your grill to high and using tongs slightly char the corn, and peppers on all sides, turning every 2 minutes, total grilling time for about 10 to 12 minutes. Remove the peppers from the grill to a bowl and cover with plastic wrap to steam. Remove corn and let cool enough to handle. Cut corn kernels from the cob and set aside. Once peppers have cooled, remove skins and seeds and dice. Combine corn (you should have about 2 cups of kernels), peppers, onions, lime juice, salt and pepper to taste.

Remove husks and silks from corn and grill corn over high heat until slightly charred, about 2 minutes per side, total of 10 to 12 minutes. Remove from heat and let cool until able to handle. Cut kernels from the cob and place in a mixing bowl (should have 3 cups of corn kernels.) Combine all ingredients and mix well. Pour into a baking dish and bake in a 350 degree oven for 1 hour. This recipe will work with plain fresh corn, canned corn, drained or frozen.